2 tbsp. butter
2 tbsp. all-purpose flour
1 1/4 c. milk
1 (16 oz.) roll smoke flavored cheese spread
6 slices bacon
3 slices bread, cut in 1/4" cubes
12 eggs, slightly beaten
1 c. frozen peas, cooked, drained
1 (6 oz.) can sliced mushrooms, drained
1/2 c. chopped pimiento
1 tbsp. vegetable oil
1 tomato, cut in wedges
Snipped chives

In a medium saucepan, melt butter. Blend in flour; add milk. Stir constantly over medium high heat until mixture thickens and bubbles. Reduce heat to low. Stir in cheese spread until melted; set aside. In a large skillet, cook bacon over medium high heat until crisp. Drain on paper towels. Reserve drippings in skillet. Crumble bacon and refrigerate.

To make croutons, cook bread cubes in bacon drippings until crisp, stirring occasionally. Remove croutons and set aside.

In a medium bowl mix eggs, peas, mushrooms, pimiento and 2 tablespoons chives. In the same large skillet, heat oil. Add egg mixture. Cook over medium high heat, gently lifting edges of egg mixture so uncooked portion flows underneath. When eggs are set, fold in cheese spread mixture. Turn mixture into 12"x7" baking dish. Cover and refrigerate overnight. About 30 minutes before serving, preheat oven to 350 degrees. Remove cover from casserole. Bake 20 minutes. Top with croutons and crumbled bacon. Bake 10 minutes or until heated through. Garnish with tomato wedges and snipped chives. Makes 6 to 8 servings.